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© The Author(s) 2015. Published by Science and Education Publishing. Table 3. Sensory Evaluation of CAJ Stored in Different Packaging Materials at Room Temperature Months Samples Colour Flavour Taste General Acceptability W 4.56a 4.10a 3.00a 3.50a G B S 1 4.33a 3.07a 3.33a 3.40a 4.46a 3.47a 4.53a 3.53a 3.27a 2 2.67b 3.07b 4.40a 3.00b 3.93a 4.50a 3.47bc 3.60a 4.00a 4.67a 4.13ac 2.93b 3 3.40b 3.27b 3.46a 3.27c 3.67b 4.00bc 4.67ab 3.20b 3.33c 4 2.67c 2.80c 3.87b 4.07a 3.40bc 2.73c 2.73b Values in the same column not having the same superscript are significantly (p<0.05) different. Key: W = white bottle, G = green bottle, B = brown bottle, S = polyethylene (sachet). Emelike Nkechi Juliet Tamuno et al. Effect of Packaging Materials, Storage Time and Temperature on the Colour and Sensory Characteristics of Cashew (Anacardium occidentale L.) Apple Juice. Journal of Food and Nutrition Research, 2015, Vol. 3, No. 7, 410-414. doi:10.12691/jfnr-3-7-1 © The Author(s) 2015. Published by Science and Education Publishing.